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Edible Lilies Let's See What We Have Here

Besides being beautiful, lilies can add joy to your life by being Delicious and Nutritious! Ten million gophers can't be wrong! Seriously, Lily bulbs have been long-cultivated as a human food crop in the Orient and are typically broken up into their constituent "scales" to incorporate into stir-fry dishes, much like water chestnuts, with a crunchy, nutty quality. They can also be enjoyed raw in salads, much like nuts. If cooked a longer time, the bulbs have a "potato-like" texture. For these purposes we recommend certain types, i.e. Asiatic hybrids, Tiger lilies (L. tigrinum), L. Davidii, and L. pardalinum. (Leopard lily). All are relatively inexpensive and will rapidly multiply for a bounty of harvestable bulbs. Grow our "starts" on organically for a couple of years and you will have dozens, perhaps even hundred of scrumptious crisp lily bulbs for your dinner table. We also endorse the DAYLILIES (all varieties) as an edible crop, with virtually all plant parts useful in recipes. Use the flowers in tempura recipes, or stuff them like squash blossoms. The buds lend an "okra-like" character to soups and stews. Even the roots and very young leaves are edible, if you're hungry enough. The following items are offered as "starts". They have NOT been necessarily raised organically, and should be garden-raised for at least a year in a pesticide-free manner to obtain a food-grade product.

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